The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

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Highlands Inn And Pacific's Edge Restaurant

March 11, 1954

On this menu 5 dishes

Oven-dried Tomato Soup with a black olive and goat cheese ravioli; fresh herb emulsion
1991 Chalone Pinot Blanc
Pan-roasted Peppered Swordfish with baby lentils, pearl onions and pancetta
1989 Chalone Pinot Noir
Banana Financier with banana-passion fruit sorbet and exotic fruit nage